Oh my goodness, have I got a treat for you today! I absolutely adore these No-Bake Vegan Strawberry Shortcake Bars, and let me tell you why—they’re the ultimate summer dessert that requires zero baking and is packed with fresh, sweet strawberries.
I first stumbled upon this recipe during a hot summer picnic where my friends decided to embrace a healthier lifestyle, and boy, did we hit the jackpot! These bars are not only delicious but also remind me of carefree afternoons spent outdoors with laughter and good company. The combination of crispy oat crust, creamy coconut filling, and luscious strawberries screams summer, don’t you think? Now, let’s dive into the deliciousness!
What’s in No-Bake Vegan Strawberry Shortcake Bars?
Oats: These are the base of our crust and give that lovely texture. Using rolled oats will create a heartier base, while quick oats will make it a bit softer—choose what you prefer!
Almond Flour: This adds a touch of nuttiness and helps bind the crust together. I often use the Bob’s Red Mill brand because it’s finely ground and works like a charm.
Medjool Dates: The natural sweetener of this recipe! They ensure our crust holds together and offers a delightful caramel-like sweetness. Just make sure they are pitted before you use them!
Coconut Oil: This adds healthy fats and a smooth texture to the creamy filling. I go for virgin coconut oil; the flavor is divine!
Coconut Cream: When whipped up, this creates a luscious, dreamy filling. Just make sure to chill your can in the fridge overnight! You’ll want that thick cream on top.
Maple Syrup: A splash of this sweet syrup adds depth to our filling. It’s a perfect match for strawberries. If you’re feeling adventurous, you can swap this for agave nectar!
Fresh Strawberries: The star of the show! Sweet, ripe strawberries brighten up every bite and give a fresh contrast to the creamy filling. If they’re in season, you won’t regret using them!
Is No-Bake Vegan Strawberry Shortcake Bars Good for You?
Absolutely, especially when you compare them to traditional shortcake!
Oats: These are great for your heart and can help keep your cholesterol in check. Not to mention they’re filling and will give you sustained energy without the crash.
Medjool Dates: Packed with fiber and vitamins, these little gems can help with digestion and provide a quick boost of energy.
Coconut Cream: Though it’s higher in fat, it offers medium-chain fatty acids that provide easy energy. Plus, it’s dairy-free—yay!
Now, if you’re watching your sugar intake, be mindful of the dates and maple syrup as they can add a hefty dose of sweetness. Moderation is always key, my friends!
Ingredients List
– 1 ½ cups rolled oats
– ½ cup almond flour
– 1 cup Medjool dates, pitted
– ¼ cup coconut oil, melted
– 1 can (14 oz) coconut cream, chilled
– 2 tablespoons maple syrup
– 1 lb fresh strawberries, sliced
– 1 teaspoon vanilla extract (optional)
*Servings: 8 bars*
How to Make No-Bake Vegan Strawberry Shortcake Bars?
1. **Prepare the Crust:** In a food processor, blend the rolled oats and almond flour until you get a fine texture. Add the pitted dates and melted coconut oil, then pulse until the mixture becomes a sticky dough.
2. **Press the Crust:** Line an 8×8-inch baking dish with parchment paper. Press the crust mixture evenly into the bottom, using your hands or the back of a glass to ensure it’s packed together.
3. **Make the Filling:** Open your chilled can of coconut cream and scoop out the thick part into a mixing bowl. Add maple syrup and vanilla extract, and mix until creamy and smooth.
4. **Assemble the Bars:** Spread a layer of the coconut cream filling over the crust. Top it with beautiful slices of fresh strawberries, arranging them as desired.
5. **Chill:** Cover the dish with foil and place it in the fridge for at least 4 hours, or until it’s firm enough to cut.
6. **Slice and Serve:** Once set, take it out of the fridge, lift out the parchment, and slice your bars. Enjoy the amazing flavors, and don’t forget to share!
Summer Delights and Tips
– Want to add some crunch? Throw in some chopped nuts or seeds into the crust for an extra layer of delight.
– You can also swap out strawberries for other berries like raspberries or blueberries; they all work beautifully here!
– These bars can be kept in an airtight container in the fridge for up to a week. I guarantee they won’t last that long!
I hope you take a moment to whip up these No-Bake Vegan Strawberry Shortcake Bars; I know they will bring a smile to your face just like they do for me. Share your experiences, tips, or even some creative variations you try—I would love to hear all about it! Happy baking (or, er, no-baking)!